When I went through the recipe(Lakshmi Nair's look & cook series on Vanitha),it looked strikingly similar to my go-to and ever-favorite cupcake recipe.Not only that,with the same amount of butter,I could make more cupcakes,so that was a relief,I could share it with friends.Shared calories:)
Though I love coffee and coffee flavored desserts,I haven't really ventured into adding more coffee in my bakes,so why not make a start with this one?The cupcakes,no doubt,taste excellent(even if I say so myself)on their own but the coffee,oh the coffee,elevated it to a different level.If you like coffee,you'd sure flip on this one.
These make for a great tea-time(or coffee-time?)snack and can be served plain.I had some leftover whipped cream ganache in the fridge,which refused to whip,by the way and dripped all over the cupcakes,making it moist and creamy on top.So either way,it tasted great.
Recipe idea - Lakshmi Nair;Original recipe here
Flour - 2 cups
Baking powder - 2 tsp
Salt – ½ tsp
Butter – ½ cup ,100 gms
Sugar – 1 ¼ cup
Milk - 1 cup
Eggs - 2
Instant Coffee powder - 2 tsp
Preheat the oven to 190C. Line or grease the muffin pans.
Sift flour,baking powder and salt 3 times. Keep aside.
Cream butter and sugar well.
Add eggs one by one and beat well.
On low speed, beat in flour mix and milk alternatively in 3 lots.
Mix in the coffee powder,do a taste test and add more if you like the coffee flavor to be stronger.
Fill each muffin pan to ¾ th depth, and bake for 20-22 minutes till done.
Remove from muffin pan immediately and cool on racks.
Makes 18 muffins.
- The icing or rather the glaze I used is a whipped ganache,the recipe is here.
- I baked these cupcakes in the otg,but the top didn't brown much after baking and I wanted a golden brown top.I baked the cupcakes on Broil mode for 2 minutes and got the desired colour.